This gorgeous curry features a delicious, modern twist. 


  • 350 g small beetroots, washed, trimmed, stems reserved is desired

  • 50 g ghee

  • 1 large onion, finely chopped

  • 2 small green chillies, finely chopped

  • 3cm piece pandanus leaf

  • 1 spring of curry leaves, leaves picked

  • 2 garlic cloves, thinly sliced

  • 1 cinnamon stick

  • 1 teaspoon chilli powder

  • 3 teaspoons white vinegar

  • 1 teaspoon caster sugar

  • 200 ml coconut milk

  • Toasted shredded coconut to serve.


  • 1.

    Cut the beetroot’s into 1cm slices and stems, if using, tint 1 cm pieces.

  • 2.

    Heat the ghee in a heavy-based saucepan over medium heat and cook the onion and chillies for 6-8 minutes or until translucent.

  • 3.

    Add the pandanus leaf, curry leaves and garlic and cook for another 3 minutes or until fragrant.

  • 4.

    Add the remaining ingredients, cover, simmer over very low heat, stirring occasionally for 15-20minutes or until the beetroot is tender.

  • 5.

    Season to taste and serve with toasted shredded coconut is desired.


The Lord Howe Cookbook is available from

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